This Curried Butternut Squash Soup is perfectly spiced with cumin, curry and turmeric, loaded with butternut squash and apples. Creamy, delicious and soul-warming! This recipe is the epitome of fall comfort food.
Add the chopped onion and cook for about 3 minutes until it softens and becomes translucent. Add the garlic and cook for another 30 seconds. Add all the spices: curry, turmeric, cardamom, cumin, coriander, salt, pepper and stir.
Sometimes you may be able to find butternut squash that's already peeled and cubed in your local grocery store. A potato/apple peeler work well for peeling the skin off a whole butternut squash.
Store leftovers in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 1 month.
Coconut milk can be used in place of cream to make this dairy-free.
Nutritional information does not include goat cheese and maple syrup. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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